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7:45pm on Thursdays
Store & Gardens remain open
for 30 minutes after galleries close
Closed Thanksgiving Day & Christmas Day
Closed Mar 8-10, 2019
|Ages 18-64 admission to all galleries, free audio guide & public tours||$24|
|Seniors 65+ admission to all galleries, free audio guide & public tours||$22|
|Military & Police with ID admission to all galleries, free audio guide & public tours||$22|
|Firefighters & Educators with ID admission to all galleries, free audio guide & public tours||$22|
|Students 18+ with ID admission to all galleries, free audio guide & public tours||$17|
|Students 13-17 admission to all galleries, free audio guide & public tours||$17|
|Children 6-12 admission to all galleries, free audio guide & public tours||$10|
|Children 5 & younger||FREE|
|After 5pm on Thu: Adults, Seniors, College*||$10|
|After 5pm on Thu: Students: 13-17||$10|
|After 5pm on Thu: Children: 6-12||$8|
|After 5pm on Thu: Children 5 and younger||FREE|
Ferran Adria Immersion Dinner by Chef Marty Blitz
This event is now sold out, thank you for the support! View the entire list of Immersion dinners here.
This series of seven unique dining experiences, in conjunction with our special exhibition Ferran Adria: The Invention of Food, serves as a one-of-a-kind homage to food innovator Adria, widely celebrated for changing the landscape of gastronomy in the same way Salvador Dali changed art. These events feature singular, chef-inspired menus and wine pairings, designed to immerse you in the transformative nature of food. Seating is limited, reservations required.
About the Menu
Invite your palate on an adventure spanning the globe with seven dishes from Chef Marty Blitz of Mise en Place. Taste a culmination of 30 years of spirited culture absorption with techniques and flavor combinations that expand your culinary repertoire once you leave the table. Land, sea, local, imported, glazed, grilled, pickled, tartare, pureed, merinque, charred, compressed… artful dishes that offer a once in a lifetime journey. Join us for an homage to a legend from the godfather of the Tampa Bay culinary scene.
About the Beverages
Chef Blitz has paired the following with the menu, compliments of Masciarelli Wine Company and Estrella Damm: Estrella Damm, Inedit, El Bulli, Costa Brava, Spain; Sancerre Domaine Daulny, “Clos de Chaudenay”, Loire Valley, France; Monmousseau, Rose D’anjou, Loire Valley, France; Mont Tauch, Carignan, Grenache, Syrah, Languedoc-Roussillon, France; L’enclos des Roses Rouge, Corbieres, Languedoc-Roussillon, France; Bodegas Ondarre, Graciano, La Rioja, Spain; Delheim, Edelspatz Noble Late Harvest, Riesling, Stellenbosch, South Africa.
More about Chef Marty Blitz
Chef Marty Blitz began his cooking career in Michigan as a teenager, working in neighborhood delis where he gained invaluable experience that would never leave him. He apprenticed at the Golden Mushroom, a well-known restaurant outside Detroit under Master Chef Milos Cihelka who honed his raw talent and formed the foundation of his career, including how to calibrate his palate. Once formally trained through this apprenticeship and the American Culinary Association, he spent 35 plus years in the industry, expanding a culinary repertoire that now includes worldwide cultures and flavors with a specialization in the bold tastes of Tampa Bay.
Under Chef Blitz’s guidance, Mise en Place expanded both its catering business and its in-house capabilities, growing from a six-table diner in 1986 to its current evolution as a full-service restaurant and growing hospitality company, seating up to 240 people and preparing as many as a 1,000 meals in an evening.
An avid reader with a collection of at least 5,000 cookbooks, Blitz continually seeks inspiration from those around him; absorbing new tastes, ingredients, techniques and skills from the diverse community that is the restaurant industry. He shares this passion as often as possible through continual community outreach.
Blitz combines this passion for learning with a remarkable skill. Like a musician composing sonnets, he first creates dishes in his mind, mentally combining flavors and food until it is complete. He then works with his team to produce and serve the meal without ever testing the recipe. Using simply his classical training, knowledge of food, and legendary palate, Blitz builds menus from scratch that feature some of the most exciting cuisine around.
As a result of this eagerness to learn, over the past 30 years, Mise en Place’s dishes have continually grown in complexity and depth, elevating expectations and providing a dining experience that continually reinvents itself.
Immersion Dinner Date: Wednesday, November 9
Cost: $150 per person
Location: The Dali Museum
Thank you to our sponsors: